WO2014087542A1 - Starch noodle - Google Patents

Starch noodle Download PDF

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Publication number
WO2014087542A1
WO2014087542A1 PCT/JP2012/081818 JP2012081818W WO2014087542A1 WO 2014087542 A1 WO2014087542 A1 WO 2014087542A1 JP 2012081818 W JP2012081818 W JP 2012081818W WO 2014087542 A1 WO2014087542 A1 WO 2014087542A1
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WIPO (PCT)
Prior art keywords
starch
vermicelli
hot water
acetic acid
noodles
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PCT/JP2012/081818
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French (fr)
Japanese (ja)
Inventor
嘉之 今西
倫睦 上野
和夫 長尾
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エースコック株式会社
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Application filed by エースコック株式会社 filed Critical エースコック株式会社
Priority to PCT/JP2012/081818 priority Critical patent/WO2014087542A1/en
Priority to JP2013530464A priority patent/JP5640152B2/en
Priority to CN201280011074.4A priority patent/CN103987274A/en
Publication of WO2014087542A1 publication Critical patent/WO2014087542A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to vermicelli.
  • Patent Document 1 discloses instant vermicelli. This instant vermicelli is made from mixed starch. This mixed starch contains 30-70% by weight potato starch, mung bean starch, and 0.25-5% by weight curdlan. The instant vermicelli disclosed in Patent Document 1 has a moderate waist. This instant vermicelli is crunchy.
  • Patent Document 1 has a problem that the starch odor is easy to understand. If the starch odor is easy to understand, your appetite will be impaired while you are eating.
  • Measures against this problem include adding something that gives a certain taste to the raw material of vermicelli.
  • An example of such a sensation is tomato.
  • tomatoes are added to the raw material for vermicelli, those who eat vermicelli strongly feel the acidity of the tomatoes. The person is less likely to feel starchy odor.
  • the taste that makes it difficult to feel the starch odor is not limited to acidity. For example, sweetness and bitterness can also make starch odors difficult to feel.
  • the present invention has been made to solve such problems.
  • the purpose is to provide vermicelli that can be used for various dishes, with less starchy smell.
  • vermicelli contains acetic acid, and when the vermicelli meets predetermined requirements, it is difficult to understand the starchy odor and the sourness is difficult to understand, The present invention has been completed.
  • the present invention is an invention relating to vermicelli containing starch.
  • This vermicelli contains acetic acid in addition to starch.
  • the pH of vermicelli hot water is over 4.46 and below 5.60.
  • the pH of the above-mentioned vermicelli hot water is 5.43 or less.
  • the above-mentioned starch contains mung bean starch and potato starch.
  • the weight percentage of the mung bean starch relative to the total weight of the starch is 50% by weight or more and less than 100% by weight.
  • the weight percent of potato starch relative to the total weight of starch is more than 0% and less than 50% by weight.
  • the above-mentioned starch contains at least one of mung bean starch, potato starch, corn starch, wheat starch, rice starch, broad bean starch, red bean starch, sweet potato starch, tapioca starch, and pea starch.
  • the pH of the above-mentioned vermicelli hot water is 4.89 or more.
  • the weight percent of acetic acid is 0.0045 wt% or more and less than 0.225 wt% with respect to the total weight of the starch.
  • the present invention also relates to a method for producing vermicelli.
  • This vermicelli production method includes a noodle forming step, a boiled step, and a drying step.
  • the noodle forming step is a step of forming noodles from the dough.
  • the dough contains starch and water.
  • the boiling process is a process of boiling noodles.
  • a drying process is a process of drying noodles. This noodle is boiled in the boil process.
  • a noodle formation process has an acetic acid addition process and an extrusion process.
  • the acetic acid addition step is a step of adding acetic acid to the dough.
  • the amount of acetic acid is such that the pH of the noodle return water is 5.60 or less.
  • This noodle is noodle dried by a drying process.
  • the extruding step is a step of extruding the dough through the hole from the holed container.
  • starch odor and acidity can be difficult to understand. Since the acidity is difficult to understand, vermicelli according to the present invention can be used for dishes that do not match the acidity of acetic acid. As a result, the vermicelli according to the present invention is difficult to understand the starch odor and can be used for various dishes.
  • vermicelli refers to frozen boiled noodles and dried frozen noodles.
  • the vermicelli according to the present invention contains starch and acetic acid.
  • the kind of starch is not particularly limited. Examples of starches include mung bean starch made from mung beans, potato starch made from potato, corn starch made from corn, wheat starch made from wheat, rice starch made from rice, and broad beans. Broad bean starch, red bean starch made from red beans, sweet potato starch made from sweet potato, tapioca starch made from cassava, and pea starch made from pea. Of these, two or more types of starch may be included in the vermicelli according to the present invention.
  • the vermicelli according to the present invention may contain optional components in addition to starch and acetic acid.
  • ingredients that vermicelli can contain include ingredients contained in vinegar along with acetic acid.
  • components contained in vinegar along with acetic acid include lactic acid, succinic acid, malic acid, citric acid, and amino acids.
  • vermicelli according to the present invention may consist only of starch and acetic acid.
  • the pH of the vermicelli hot water according to the present invention is 5.60 or less.
  • “return hot water” refers to an aqueous solution obtained by the following procedure. First, an operator puts 18 g of noodles in an arbitrary container. This noodle is dried. When the pH of vermicelli hot water is measured, vermicelli is added as the noodles. The operator then places 200 milliliters of saline in the container. This saline solution is put into the container in a boiling state. The concentration of sodium chloride in this saline solution is 1% by weight. Once the saline solution is in the container, the worker waits for 3 minutes. After 3 minutes, the operator stirs the hot water and noodles in the container. After stirring, the operator waits 5 minutes. After 5 minutes, the operator tilts the container. The operator should be careful not to let the noodles flow out of the container when discharging. Thereby, hot water is discharged from the container. The discharged hot water is the “return hot water” described above.
  • FIG. 1 is a diagram illustrating an example of a method for producing vermicelli according to the present invention. Based on FIG. 1, a method for producing vermicelli according to an example of the present invention will be described.
  • the manufacturing method includes a noodle forming step S100, a boiling step S102, a water washing step S104, a freezing step S106, and a drying step S108.
  • Noodle forming step S100 is a step of forming noodles from the dough.
  • the noodle forming step S100 includes, for example, a gelatinization step S120, an acetic acid addition step S122, an addition step S124, a kneading step S126, and an extrusion step S128.
  • the gelatinization step S120 is a step of manufacturing gelatinized starch by gelatinizing the starch. In order to produce gelatinized starch, an operator first mixes a part of starch, which is a raw material for vermicelli, with water.
  • the starch may be a mixture of a plurality of types of starch.
  • the starch may be a mixture of mung bean starch and potato starch.
  • the acetic acid addition step S122 is a step of adding acetic acid to the dough.
  • an operator adds vinegar or an acetic acid aqueous solution to gelatinized starch.
  • the type of vinegar is not particularly limited. Examples of vinegar types include rice vinegar, rice black vinegar, barley black vinegar, pearl barley vinegar, apple vinegar, grape vinegar, straw vinegar, and synthetic vinegar.
  • the amount of acetic acid is such that the pH of the noodle return water is 5.60 or less. This noodle is the noodle dried by the drying step S108.
  • the adding step S124 is a step of adding the remainder of starch, which is a raw material for vermicelli, to gelatinized starch.
  • the dough is completed by adding the remainder of starch to gelatinized starch. That is, the “dough” referred to in the present embodiment is a substance containing starch and water.
  • the kneading step S126 is a step of kneading the dough. In order to knead the dough, the worker uses, for example, a known mixer.
  • the extruding step S128 is a step of extruding the dough from the container with a hole (hereinafter, this container is referred to as “tonpyo”) through the hole.
  • this container hereinafter, this container is referred to as “tonpyo”
  • the operator pushes out the dough from the tonpyo into hot water.
  • the dough is extruded into hot water through a hole in Tonpyo.
  • the dough becomes linear by being extruded into hot water. This linear dough is noodles.
  • Boiling step S102 is a step of boiling noodles. The worker can boil the noodles extruded in hot water as they are.
  • Water washing step S104 is a step of washing boiled noodles with water. The operator can cool the washed noodles in the air.
  • Freezing step S106 is a step of freezing noodles.
  • the frozen noodles are those washed in the washing step S104.
  • the noodles to be frozen need only be boiled in step S102. The operator can put the cooled noodles in a basket and freeze them in a freezer.
  • Drying step S108 is a step of drying noodles. This noodle is the noodle frozen in the freezing step S106.
  • the drying step S108 includes, for example, a thawing step S140, a cutting step S142, and an air blowing step S144.
  • the thawing step S140 is a step of thawing the noodle after the noodle is frozen.
  • the method of thawing is not particularly limited.
  • the thawing time is not particularly limited.
  • the thawing time is, for example, after one night has passed since freezing.
  • the cutting step S142 is a step of cutting the thawed noodles.
  • the length of the noodle after cutting is not particularly limited.
  • the wind blowing step S144 is a step of blowing wind on the noodles. The temperature of the wind blown on the noodles and the length of time the wind is blown are not particularly limited. Noodles dried by the wind are vermicelli.
  • part is a kind of unit of weight.
  • the predetermined arbitrary weight is 1 part. For example, if 2 kg is defined as 1 part, 2.5 parts corresponds to 5 kg. 79.9 parts corresponds to 159.8 kg. If 3 kg is defined as 1 part, 2.5 parts corresponds to 7.5 kg. 79.9 parts corresponds to 239.7 kg.
  • Example 1 In the gelatinization step S120, the operator mixed 2.5 parts of mung bean starch with 79.9 parts of water. When 2.5 parts of mung bean starch was mixed with water, the operator heated the aqueous solution. As a result, a viscous gelatinized starch was obtained.
  • the operator added 0.1 part of vinegar to the gelatinized starch.
  • rice vinegar was used as vinegar. The concentration of acetic acid in the rice vinegar was 4.5% by weight.
  • vinegar was added in the additional step S124, the operator added the remainder of the starch to the gelatinized starch.
  • This starch was a mixture of 47.5 parts of mung bean starch and 50 parts of potato starch. Accordingly, the weight percent acetic acid relative to the total weight of starch is 0.0045 weight percent.
  • Potato starch was acetylated. “Acetyl processing” in the present embodiment means that a starch and an acid are mixed to form a mixture, the mixture is allowed to stand for an arbitrary time, and then the acid is removed from the mixture. When the remainder of the starch was added to the gelatinized starch, in the kneading step S126, the operator kneaded the dough using a known mixer.
  • the extrusion step S1208 the operator puts the dough into the tonpyo and then extrudes the dough from the tonpyo into hot water.
  • the worker boiled the noodles as it was in the boiling step S102.
  • the water washing step S104 the worker washed the noodles with water.
  • the operator cooled the washed noodles.
  • the freezing step S106 the worker put the cooled noodles on a straw and frozen them in a freezer. After one night had passed since the noodle strings were frozen, in the thawing step S140, the worker thawed the noodles.
  • the cutting step S142 the operator cuts the thawed noodles to a predetermined length.
  • the wind blowing step S144 the operator sprayed wind on the cut noodles.
  • vermicelli was obtained.
  • the pH of this vermicelli hot water was 5.60.
  • the vermicelli had a slight starchy odor.
  • This vermicelli had no acidity.
  • This vermicelli did not have a difference from the vermicelli according to Comparative Example 1 described later in terms of taste except for acidity.
  • Example 2 Except for the following two points, the vermicelli according to the present example is the same as that according to the first example.
  • the first point is that the amount of water mixed with 2.5 parts of mung bean starch is 79.5 parts.
  • the second point is that the amount of vinegar added to the gelatinized starch is 0.5 parts.
  • the weight percent of acetic acid with respect to the total weight of starch is 0.0225 weight percent.
  • the pH of this vermicelli hot water was 5.58.
  • the vermicelli had almost no starchy odor.
  • This vermicelli had no acidity.
  • This vermicelli did not have a difference from the vermicelli according to Comparative Example 1 described later in terms of taste except for acidity.
  • Example 3 Except for the following two points, the vermicelli according to the present example is the same as that according to the first example.
  • the first point is that the amount of water mixed in 2.5 parts of mung bean starch is 79.0 parts.
  • the second point is that the amount of vinegar added to the gelatinized starch is 1.0 part.
  • the weight percent of acetic acid with respect to the total weight of starch is 0.045 weight percent.
  • the pH of this vermicelli hot water was 5.20.
  • This vermicelli was sampled and found to have no starchy odor. This vermicelli had no acidity.
  • This vermicelli did not have a difference from the vermicelli according to Comparative Example 1 described later in terms of taste except for acidity.
  • Example 4 Except for the following two points, the vermicelli according to the present example is the same as that according to the first example.
  • the first point is that the amount of water mixed with 2.5 parts of mung bean starch is 78.0 parts.
  • the second point is that the amount of vinegar added to the gelatinized starch is 2.0 parts.
  • the weight percent of acetic acid with respect to the total weight of starch is 0.090 weight percent.
  • the pH of this vermicelli hot water was 4.89.
  • This vermicelli was sampled and found to have no starchy odor. This vermicelli had no acidity.
  • This vermicelli was slightly different from vermicelli according to Comparative Example 1 described later in terms of taste except for acidity.
  • Example 5 Except for the following two points, the vermicelli according to the present example is the same as that according to the first example.
  • the first point is that the amount of water mixed with 2.5 parts of mung bean starch is 77.0 parts.
  • the second point is that the amount of vinegar added to the gelatinized starch is 3.0 parts.
  • the weight percent of acetic acid with respect to the total weight of starch is 0.135 weight percent.
  • the pH of this vermicelli hot water was 4.69.
  • This vermicelli was sampled and found to have no starchy odor.
  • This vermicelli had a slight acidity.
  • This vermicelli was slightly inferior to the vermicelli according to Comparative Example 1 described later.
  • “koku” means the strength of “umami” in the taste.
  • Example 6 The vermicelli according to this example is the same as the vermicelli according to Example 1 except that the starch mixed with the gelatinized starch was a mixture of 7.5 parts of mung bean starch and 90 parts of potato starch. The pH of this vermicelli hot water was 5.53. When this vermicelli was sampled, the vermicelli had a slight starchy odor. This vermicelli had no acidity. This vermicelli did not have a difference from the vermicelli according to Comparative Example 4 described later in terms of taste except for acidity.
  • Example 7 Except for the following three points, the vermicelli according to the present example is the same as that according to the first example.
  • the first point is that the amount of water mixed with 2.5 parts of mung bean starch is 79.5 parts.
  • the second point is that the amount of vinegar added to the gelatinized starch is 0.5 parts.
  • the weight percent of acetic acid with respect to the total weight of starch is 0.0225 weight percent.
  • the third point is that the starch mixed with the gelatinized starch is a mixture of 7.5 parts of mung bean starch and 90 parts of potato starch.
  • the pH of this vermicelli hot water was 5.13. When this vermicelli was sampled, the vermicelli had almost no starchy odor. This vermicelli had no acidity. This vermicelli did not have a difference from the vermicelli according to Comparative Example 4 described later in terms of taste except for acidity.
  • Example 8 Except for the following three points, the vermicelli according to the present example is the same as that according to the first example.
  • the first point is that the amount of water mixed in 2.5 parts of mung bean starch is 79.0 parts.
  • the second point is that the amount of vinegar added to the gelatinized starch is 1.0 part.
  • the weight percent of acetic acid with respect to the total weight of starch is 0.045 weight percent.
  • the third point is that the starch mixed with the gelatinized starch is a mixture of 7.5 parts of mung bean starch and 90 parts of potato starch.
  • the pH of this vermicelli hot water was 5.08. This vermicelli was sampled and found to have no starchy odor. This vermicelli had no acidity. This vermicelli did not have a difference from the vermicelli according to Comparative Example 4 described later in terms of taste except for acidity.
  • Example 9 Except for the following three points, the vermicelli according to the present example is the same as that according to the first example.
  • the first point is that the amount of water mixed with 2.5 parts of mung bean starch is 78.0 parts.
  • the second point is that the amount of vinegar added to the gelatinized starch is 2.0 parts.
  • the weight percent of acetic acid with respect to the total weight of starch is 0.090 weight percent.
  • the third point is that the starch mixed with the gelatinized starch is a mixture of 7.5 parts of mung bean starch and 90 parts of potato starch.
  • the pH of this vermicelli hot water was 4.73. This vermicelli was sampled and found to have no starchy odor. This vermicelli had little acidity. This vermicelli was slightly different from vermicelli according to Comparative Example 4 described later in terms of the taste excluding acidity.
  • Example 10 Except for the following three points, the vermicelli according to the present example is the same as that according to the first example.
  • the first point is that the amount of water mixed with 2.5 parts of mung bean starch is 77.0 parts.
  • the second point is that the amount of vinegar added to the gelatinized starch is 3.0 parts.
  • the weight percent of acetic acid with respect to the total weight of starch is 0.135 weight percent.
  • the third point is that the starch mixed with the gelatinized starch is a mixture of 7.5 parts of mung bean starch and 90 parts of potato starch.
  • the pH of this vermicelli hot water was 4.65. This vermicelli was sampled and found to have no starchy odor. This vermicelli had a slight acidity. This vermicelli was slightly inferior to the vermicelli according to Comparative Example 4 described later.
  • the vermicelli according to the present example is the same as that according to the first example.
  • the first point is that the amount of water mixed in 2.5 parts of mung bean starch is 79.0 parts.
  • the second point is that the amount of vinegar added to the gelatinized starch is 1.0 part.
  • the weight percent of acetic acid with respect to the total weight of starch is 0.045 weight percent.
  • the third point is that the starch mixed with the gelatinized starch is a mixture of 7.5 parts of mung bean starch and 90 parts of potato starch.
  • the fourth point is that potato starch was not subjected to acetyl processing.
  • the pH of this vermicelli hot water was 5.43. This vermicelli was sampled and found to have no starchy odor. This vermicelli had no acidity. This vermicelli did not have a difference from the vermicelli according to Comparative Example 4 described later in terms of taste except for acidity.
  • Example 12 Except for the following four points, the vermicelli according to the present example is the same as that according to the first example.
  • the first point is that the amount of water mixed with 2.5 parts of mung bean starch is 78.0 parts.
  • the second point is that the amount of vinegar added to the gelatinized starch is 2.0 parts.
  • the weight percent of acetic acid with respect to the total weight of starch is 0.090 weight percent.
  • the third point is that the starch mixed with the gelatinized starch is a mixture of 7.5 parts of mung bean starch and 90 parts of potato starch.
  • the fourth point is that potato starch was not subjected to acetyl processing.
  • the pH of this vermicelli hot water was 5.24. This vermicelli was sampled and found to have no starchy odor. This vermicelli had no acidity. This vermicelli was slightly different from vermicelli according to Comparative Example 4 described later in terms of the taste excluding acidity.
  • the vermicelli according to the present example is the same as that according to the first example.
  • the first point is that the amount of water mixed in 2.5 parts of mung bean starch is 79.0 parts.
  • the second point is that an aqueous acetic acid solution is added to gelatinized starch instead of vinegar.
  • the concentration of acetic acid in the aqueous acetic acid solution is 4.5% by weight.
  • the third point is that the amount of acetic acid aqueous solution added to the gelatinized starch is 1.0 part.
  • the weight percent of acetic acid with respect to the total weight of starch is 0.045 weight percent.
  • the pH of this vermicelli hot water was 5.28. This vermicelli was sampled and found to have no starchy odor. This vermicelli had no acidity. This vermicelli did not have a difference from the vermicelli according to Comparative Example 1 described later in terms of taste except for acidity.
  • the vermicelli according to the present example is the same as that according to the first example.
  • the first point is that neither vinegar nor aqueous acetic acid solution was added to the gelatinized starch.
  • the second point is that the amount of water mixed with 2.5 parts of mung bean starch is 80.0 parts.
  • the pH of this vermicelli hot water was 5.64. When this vermicelli was sampled, the vermicelli had a starchy odor. This vermicelli had no acidity.
  • the vermicelli according to the present example is the same as that according to the first example.
  • the first point is that the amount of water mixed with 2.5 parts of mung bean starch is 75.0 parts.
  • the second point is that the amount of vinegar added to the gelatinized starch is 5.0 parts.
  • the weight percent of acetic acid is 0.225 weight percent with respect to the total weight of starch.
  • the pH of this vermicelli hot water was 4.46. This vermicelli was sampled and found to have no starchy odor. This vermicelli had a sour taste.
  • This vermicelli was different from the vermicelli according to Comparative Example 1 in that the taste of the vermicelli except for acidity did not give the impression that the person who sampled the vermicelli had a “marvel”.
  • “maritime” means that the taste slowly increases.
  • the vermicelli according to the present example is the same as that according to the first example.
  • the first point is that neither vinegar nor aqueous acetic acid solution was added to the gelatinized starch.
  • the second point is that the amount of water mixed with 2.5 parts of mung bean starch is 80.0 parts.
  • the third point is that the starch mixed with the gelatinized starch was a mixture of 27.5 parts of mung bean starch and 70 parts of potato starch.
  • the pH of this vermicelli hot water was 5.68.
  • the vermicelli had a starchy odor.
  • This vermicelli had no acidity.
  • This vermicelli did not have a difference from the vermicelli according to Comparative Example 4 described later in terms of taste except for acidity.
  • the vermicelli according to the present example is the same as that according to the first example.
  • the first point is that neither vinegar nor aqueous acetic acid solution was added to the gelatinized starch.
  • the second point is that the amount of water mixed with 2.5 parts of mung bean starch is 80.0 parts.
  • the third point is that the starch mixed with the gelatinized starch was a mixture of 7.5 parts of mung bean starch and 90 parts of potato starch.
  • the pH of this vermicelli hot water was 5.59. When this vermicelli was sampled, the vermicelli had a starchy odor. This vermicelli had no acidity.
  • FIG. 2 shows the evaluation results of the pH of the hot water, the starch odor, and the sourness in the examples and comparative examples described above.
  • FIG. 2 also shows the difference in the taste of vermicelli according to the above-described example when compared with Comparative Example 1 or Comparative Example 4.
  • “0” in the “starch odor” column means that vermicelli has a starch odor.
  • “1” in the “starch odor” column means that vermicelli has a slight starch odor.
  • “2” in the “starch odor” column means that vermicelli has almost no starch odor.
  • “3” in the “starch odor” column means that vermicelli has no starch odor.
  • the pH of the hot water when the pH of the hot water becomes 5.60 or less, the starch odor of vermicelli drastically decreases.
  • the pH of the return hot water is 5.60 or less when the weight percent of acetic acid is 0.0045 weight percent or more with respect to the total weight of starch.
  • vermicelli has almost no starchy odor when the pH of the hot water falls below 5.43.
  • the pH of the hot water is 5.43 or less when the weight percent of acetic acid is 0.045 weight percent or more with respect to the total weight of starch.
  • Examples 1 to 5 and Example 13 are examples in which 50 parts of potato starch was added to vermicelli. That is, in the example in which mung bean starch was added in an amount of 50 wt% or more and less than 100 wt%, and potato starch was added in an amount of more than 0 wt% and less than 50 wt%, the effect of removing starch odor by adding acetic acid is stable. appear.
  • the pH of the hot water exceeds 4.46 when the pH of the hot water exceeds 4.46 when the weight percent of acetic acid relative to the total weight of starch is less than 0.225%.
  • the pH of the hot water reaches 4.89 or higher, vermicelli no longer has acidity.
  • the taste of vermicelli with the pH of hot water being 4.89 or less is different from vermicelli without acetic acid added.
  • the pH of the return hot water is 4.89 or more when the weight percent of acetic acid with respect to the total weight of starch is 0.090 weight percent or less.

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Abstract

Provided are starch noodles that do not give off a readily identifiable starch odor and that can be used for a variety of dishes. These starch noodles contain starch. The starch noodles contain acetic acid in addition to starch. The hot water used to reconstitute the starch noodles has a pH of greater than 4.46 and equal to or less than 5.60. The "hot water used to reconstitute the starch noodles" refers to an aqueous solution obtained through the following procedure. 200 ml of brine is placed in a container containing 18 g of the starch noodles in advance. The brine is placed in the container in a boiling state. The concentration of table salt in the brine is 1 wt%. When three minutes has elapsed since the brine was placed in the container, the hot water and the starch noodles in the container are stirred. The container is tilted five minutes after being stirred. The hot water is thereby discharged from the container. The discharged hot water is the abovementioned "hot water used to reconstitute the starch noodles."

Description

春雨Vermicelli
　本発明は春雨に関する。 The present invention relates to vermicelli.
　特許文献１は、即席春雨を開示する。この即席春雨は混合澱粉を原料とする。この混合澱粉は３０～７０重量％の馬鈴薯澱粉と緑豆澱粉と０．２５～５重量％のカードランとが含まれている。特許文献１に開示された即席春雨には適度な腰がある。この即席春雨には歯ごたえがある。 Patent Document 1 discloses instant vermicelli. This instant vermicelli is made from mixed starch. This mixed starch contains 30-70% by weight potato starch, mung bean starch, and 0.25-5% by weight curdlan. The instant vermicelli disclosed in Patent Document 1 has a moderate waist. This instant vermicelli is crunchy.
特開２００６－１４１２７８号公報JP 2006-141278 A
　しかしながら、特許文献１に開示された即席春雨には、澱粉臭が分かりやすいという問題がある。澱粉臭が分かりやすいと、食べている最中に食欲が損なわれる。 However, the instant vermicelli disclosed in Patent Document 1 has a problem that the starch odor is easy to understand. If the starch odor is easy to understand, your appetite will be impaired while you are eating.
　この問題に対して、ある味覚を感じさせる物を春雨の原料に加えるという対策がある。そのような味覚を感じさせる物の例にはトマトがある。トマトが春雨の原料に加えられると、その春雨を食べる者は、トマトの酸味を強く感じる。その者は澱粉臭を感じにくくなる。澱粉臭を感じにくくする味覚は酸味に限られない。例えば甘味および苦味も澱粉臭を感じにくくすることがある。 Measures against this problem include adding something that gives a certain taste to the raw material of vermicelli. An example of such a sensation is tomato. When tomatoes are added to the raw material for vermicelli, those who eat vermicelli strongly feel the acidity of the tomatoes. The person is less likely to feel starchy odor. The taste that makes it difficult to feel the starch odor is not limited to acidity. For example, sweetness and bitterness can also make starch odors difficult to feel.
　しかしながら、ある味覚を感じさせる物を春雨の原料に加えた場合、その春雨を利用できる料理が限定されてしまうという問題がある。例えばトマトが春雨の原料に加えられると、原則としてトマトの酸味に合う料理にのみその春雨が使用される。酸味以外の味覚であっても同様の問題が起こり得る。 However, there is a problem that when a thing that makes a certain taste is added to the raw material of vermicelli, the dishes that can use the vermicelli are limited. For example, when tomatoes are added to the raw material for vermicelli, the vermicelli is used only for dishes that match the acidity of tomatoes in principle. Similar problems can occur even with tastes other than acidity.
　本発明は、このような問題点を解消するためになされたものである。その目的は、澱粉臭が分かりにくく、かつ、様々な料理に利用できる春雨を提供することにある。 The present invention has been made to solve such problems. The purpose is to provide vermicelli that can be used for various dishes, with less starchy smell.
　本発明者らは、上記問題点に対して鋭意検討した結果、春雨が酢酸を含み、かつ、その春雨が所定の要件を満たす場合に澱粉臭が分かりにくい上に酸味が分かりにくいことを見出し、本発明を完成するに至った。 As a result of earnestly examining the above problems, the present inventors have found that vermicelli contains acetic acid, and when the vermicelli meets predetermined requirements, it is difficult to understand the starchy odor and the sourness is difficult to understand, The present invention has been completed.
　すなわち、本発明は、澱粉を含む春雨にかかる発明である。この春雨が澱粉に加え酢酸を含む。春雨の戻し湯のｐＨが４．４６を超え５．６０以下である。 That is, the present invention is an invention relating to vermicelli containing starch. This vermicelli contains acetic acid in addition to starch. The pH of vermicelli hot water is over 4.46 and below 5.60.
　また、上述した春雨の戻し湯のｐＨが５．４３以下であることが望ましい。 Moreover, it is desirable that the pH of the above-mentioned vermicelli hot water is 5.43 or less.
　また、上述した澱粉は、緑豆澱粉と馬鈴薯澱粉とを含むことが望ましい。この場合、澱粉の総重量に対する緑豆澱粉の重量％は５０重量％以上１００重量％未満である。澱粉の総重量に対する馬鈴薯澱粉の重量％は０重量％を超え５０重量％未満である。 Moreover, it is desirable that the above-mentioned starch contains mung bean starch and potato starch. In this case, the weight percentage of the mung bean starch relative to the total weight of the starch is 50% by weight or more and less than 100% by weight. The weight percent of potato starch relative to the total weight of starch is more than 0% and less than 50% by weight.
　また、上述した澱粉が、緑豆澱粉、馬鈴薯澱粉、トウロモコシ澱粉、小麦澱粉、米澱粉、ソラマメ澱粉、小豆澱粉、サツマイモ澱粉、タピオカ澱粉、及び、エンドウ澱粉のうち少なくとも一種類を含むことが望ましい。 In addition, it is desirable that the above-mentioned starch contains at least one of mung bean starch, potato starch, corn starch, wheat starch, rice starch, broad bean starch, red bean starch, sweet potato starch, tapioca starch, and pea starch.
　また、上述した春雨の戻し湯のｐＨが４．８９以上であることが望ましい。 Moreover, it is desirable that the pH of the above-mentioned vermicelli hot water is 4.89 or more.
　また、上述した澱粉の総重量に対する酢酸の重量％が０．００４５重量％以上０．２２５重量％未満であることが望ましい。 In addition, it is desirable that the weight percent of acetic acid is 0.0045 wt% or more and less than 0.225 wt% with respect to the total weight of the starch.
　また、本発明は、春雨の製造方法にかかる発明である。この春雨の製造方法が、麺形成工程と、茹で工程と、乾燥工程とを備える。麺形成工程は生地から麺を形成する工程である。生地は澱粉と水とを含む。茹で工程は麺を茹でる工程である。乾燥工程は麺を乾燥させる工程である。この麺は茹で工程において茹でられたものである。麺形成工程が、酢酸添加工程と押し出し工程とを有する。酢酸添加工程は、酢酸を生地へ添加する工程である。酢酸の量は、麺の戻し湯のｐＨが５．６０以下となる量である。この麺は乾燥工程によって乾燥させられた麺である。押し出し工程は孔の開いた容器から孔を介して生地を押し出す工程である。 The present invention also relates to a method for producing vermicelli. This vermicelli production method includes a noodle forming step, a boiled step, and a drying step. The noodle forming step is a step of forming noodles from the dough. The dough contains starch and water. The boiling process is a process of boiling noodles. A drying process is a process of drying noodles. This noodle is boiled in the boil process. A noodle formation process has an acetic acid addition process and an extrusion process. The acetic acid addition step is a step of adding acetic acid to the dough. The amount of acetic acid is such that the pH of the noodle return water is 5.60 or less. This noodle is noodle dried by a drying process. The extruding step is a step of extruding the dough through the hole from the holed container.
　本発明によれば、澱粉臭と酸味とを分かりにくくできる。酸味が分かりにくいので、酢酸の酸味に合わない料理へ本発明にかかる春雨を使用できる。その結果、本発明にかかる春雨は、澱粉臭が分かりにくく、かつ、様々な料理に利用できる。 According to the present invention, starch odor and acidity can be difficult to understand. Since the acidity is difficult to understand, vermicelli according to the present invention can be used for dishes that do not match the acidity of acetic acid. As a result, the vermicelli according to the present invention is difficult to understand the starch odor and can be used for various dishes.
本発明にかかる春雨の製造方法の一例を示す図である。It is a figure which shows an example of the manufacturing method of the vermicelli concerning this invention. 本発明の実施例及び比較例における戻し湯のｐＨと澱粉臭の評価結果と酸味の評価結果とを示す図である。It is a figure which shows the evaluation result of the pH of the hot water, starch odor, and the evaluation result of sourness in the Example and comparative example of this invention.
　以下、図面を参照しつつ、本発明の実施形態について説明する。 Hereinafter, embodiments of the present invention will be described with reference to the drawings.
　〈春雨の成分の説明〉
　本発明において、春雨とは、茹でられた麺を凍結し、凍結された麺を乾燥させたものをいう。本発明にかかる春雨は、澱粉と酢酸とを含む。澱粉の種類は特に限定されない。澱粉の例には、緑豆を原料とする緑豆澱粉、馬鈴薯を原料とする馬鈴薯澱粉、トウモロコシを原料とするトウロモコシ澱粉、コムギを原料とする小麦澱粉、米を原料とする米澱粉、ソラマメを原料とするソラマメ澱粉、小豆を原料とする小豆澱粉、サツマイモを原料とするサツマイモ澱粉、キャッサバを原料とするタピオカ澱粉、エンドウを原料とするエンドウ澱粉がある。これらのうち二種類以上の澱粉が本発明にかかる春雨に含まれていてもよい。本発明にかかる春雨は、澱粉と酢酸とに加え、任意の成分を含んでもよい。春雨が含み得る成分の例には、酢酸とともに食酢に含まれる成分がある。酢酸とともに食酢に含まれる成分の例には、乳酸、コハク酸、リンゴ酸、クエン酸、アミノ酸がある。なお、本発明にかかる春雨が澱粉と酢酸とのみからなっていてもよいことは言うまでもない。 <Description of the ingredients of vermicelli>
In the present invention, vermicelli refers to frozen boiled noodles and dried frozen noodles. The vermicelli according to the present invention contains starch and acetic acid. The kind of starch is not particularly limited. Examples of starches include mung bean starch made from mung beans, potato starch made from potato, corn starch made from corn, wheat starch made from wheat, rice starch made from rice, and broad beans. Broad bean starch, red bean starch made from red beans, sweet potato starch made from sweet potato, tapioca starch made from cassava, and pea starch made from pea. Of these, two or more types of starch may be included in the vermicelli according to the present invention. The vermicelli according to the present invention may contain optional components in addition to starch and acetic acid. Examples of ingredients that vermicelli can contain include ingredients contained in vinegar along with acetic acid. Examples of components contained in vinegar along with acetic acid include lactic acid, succinic acid, malic acid, citric acid, and amino acids. Needless to say, vermicelli according to the present invention may consist only of starch and acetic acid.
　本発明にかかる春雨の戻し湯のｐＨは５．６０以下である。本発明において「戻し湯」とは、以下の手順によって得られた水溶液のことである。まず、作業者は、麺１８ｇを任意の容器に入れる。この麺は乾燥させられている。春雨の戻し湯のｐＨが測定される場合、その麺として春雨が入れられる。次に作業者はその容器へ食塩水２００ミリリットルを入れる。この食塩水は沸騰状態でその容器へ入れられる。この食塩水における食塩の濃度は１重量％である。食塩水が容器に入れられたら、作業者は３分間待つ。３分経過後、作業者は容器内の湯と麺とをかき混ぜる。かき混ぜ後、作業者は５分間待つ。５分経過後、作業者は容器を傾ける。作業者は排出にあたり麺が容器から流出しないよう注意する。これにより容器から湯が排出される。排出された湯が上述した「戻し湯」である。 The pH of the vermicelli hot water according to the present invention is 5.60 or less. In the present invention, “return hot water” refers to an aqueous solution obtained by the following procedure. First, an operator puts 18 g of noodles in an arbitrary container. This noodle is dried. When the pH of vermicelli hot water is measured, vermicelli is added as the noodles. The operator then places 200 milliliters of saline in the container. This saline solution is put into the container in a boiling state. The concentration of sodium chloride in this saline solution is 1% by weight. Once the saline solution is in the container, the worker waits for 3 minutes. After 3 minutes, the operator stirs the hot water and noodles in the container. After stirring, the operator waits 5 minutes. After 5 minutes, the operator tilts the container. The operator should be careful not to let the noodles flow out of the container when discharging. Thereby, hot water is discharged from the container. The discharged hot water is the “return hot water” described above.
　〈製造方法の説明〉
　図１は本発明にかかる春雨の製造方法の一例を示す図である。図１に基づき、本発明の一例にかかる春雨の製造方法が説明される。その製造方法は、麺形成工程Ｓ１００と、茹で工程Ｓ１０２と、水洗い工程Ｓ１０４と、凍結工程Ｓ１０６と、乾燥工程Ｓ１０８とを備える。 <Description of manufacturing method>
FIG. 1 is a diagram illustrating an example of a method for producing vermicelli according to the present invention. Based on FIG. 1, a method for producing vermicelli according to an example of the present invention will be described. The manufacturing method includes a noodle forming step S100, a boiling step S102, a water washing step S104, a freezing step S106, and a drying step S108.
　麺形成工程Ｓ１００は生地から麺を形成する工程である。麺形成工程Ｓ１００は、例えば、糊化工程Ｓ１２０と、酢酸添加工程Ｓ１２２と、追加工程Ｓ１２４と、捏ね工程Ｓ１２６と、押し出し工程Ｓ１２８とを有する。糊化工程Ｓ１２０は澱粉を糊化させることにより糊化澱粉を製造する工程である。糊化澱粉を製造するため、まず、作業者は、春雨の原料である澱粉の一部を水に混ぜる。この澱粉は複数の種類の澱粉の混合物であってもよい。例えば、この澱粉は緑豆澱粉と馬鈴薯澱粉との混合物であってもよい。澱粉の一部が水に混ざると、作業者は、その水溶液を加熱する。これにより粘稠性のある糊化澱粉が得られる。以上が、糊化工程Ｓ１２０の一例である。酢酸添加工程Ｓ１２２は、酢酸を生地へ添加する工程である。例えば、作業者は、糊化澱粉へ食酢又は酢酸水溶液を添加する。食酢の種類は特に限定されない。食酢の種類の例には、米酢、米黒酢、大麦黒酢、ハトムギ酢、リンゴ酢、ブドウ酢、柿酢、合成酢がある。酢酸の量は、麺の戻し湯のｐＨが５．６０以下となる量である。この麺は乾燥工程Ｓ１０８によって乾燥させられた麺である。ただし、酢酸の量は、麺の戻し湯のｐＨが４．４６を超える量であることが必要である。追加工程Ｓ１２４は、春雨の原料である澱粉の残りを糊化澱粉へ追加する工程である。本実施形態の場合、澱粉の残りが糊化澱粉へ追加されたことにより、生地が完成する。すなわち、本実施形態に言う「生地」とは、澱粉と水とを含む物である。捏ね工程Ｓ１２６は、生地を捏ねる工程である。生地を捏ねるため、作業者は、例えば、周知のミキサーを用いる。押し出し工程Ｓ１２８は孔の開いた容器（以下、この容器を「トンピョー」と称する。）から孔を介して生地を押し出す工程である。本実施形態の場合、作業者は、トンピョーから熱湯中へ生地を押し出す。生地はトンピョーの孔を通って熱湯中へ押し出される。熱湯中へ押し出されることにより生地は線状になる。この線状の生地が麺である。 Noodle forming step S100 is a step of forming noodles from the dough. The noodle forming step S100 includes, for example, a gelatinization step S120, an acetic acid addition step S122, an addition step S124, a kneading step S126, and an extrusion step S128. The gelatinization step S120 is a step of manufacturing gelatinized starch by gelatinizing the starch. In order to produce gelatinized starch, an operator first mixes a part of starch, which is a raw material for vermicelli, with water. The starch may be a mixture of a plurality of types of starch. For example, the starch may be a mixture of mung bean starch and potato starch. When a part of the starch is mixed with water, the worker heats the aqueous solution. As a result, a viscous gelatinized starch is obtained. The above is an example of the gelatinization step S120. The acetic acid addition step S122 is a step of adding acetic acid to the dough. For example, an operator adds vinegar or an acetic acid aqueous solution to gelatinized starch. The type of vinegar is not particularly limited. Examples of vinegar types include rice vinegar, rice black vinegar, barley black vinegar, pearl barley vinegar, apple vinegar, grape vinegar, straw vinegar, and synthetic vinegar. The amount of acetic acid is such that the pH of the noodle return water is 5.60 or less. This noodle is the noodle dried by the drying step S108. However, the amount of acetic acid needs to be such that the pH of the noodle return water exceeds 4.46. The adding step S124 is a step of adding the remainder of starch, which is a raw material for vermicelli, to gelatinized starch. In the case of this embodiment, the dough is completed by adding the remainder of starch to gelatinized starch. That is, the “dough” referred to in the present embodiment is a substance containing starch and water. The kneading step S126 is a step of kneading the dough. In order to knead the dough, the worker uses, for example, a known mixer. The extruding step S128 is a step of extruding the dough from the container with a hole (hereinafter, this container is referred to as “tonpyo”) through the hole. In the case of this embodiment, the operator pushes out the dough from the tonpyo into hot water. The dough is extruded into hot water through a hole in Tonpyo. The dough becomes linear by being extruded into hot water. This linear dough is noodles.
　茹で工程Ｓ１０２は麺を茹でる工程である。作業者は熱湯中に押し出された麺をそのままで茹でることができる。 Boiling step S102 is a step of boiling noodles. The worker can boil the noodles extruded in hot water as they are.
　水洗い工程Ｓ１０４は茹でられた麺を水洗いする工程である。作業者は水洗いされた麺を空気中で冷却することができる。 Water washing step S104 is a step of washing boiled noodles with water. The operator can cool the washed noodles in the air.
　凍結工程Ｓ１０６は麺を凍結する工程である。ここで説明される方法の場合、凍結される麺とは水洗い工程Ｓ１０４において水洗いされたもののことである。しかしながら、凍結される麺は茹で工程Ｓ１０２において茹でられたものであればよい。作業者は冷却された麺を竿に掛けて冷凍庫で冷凍することができる。 Freezing step S106 is a step of freezing noodles. In the case of the method described here, the frozen noodles are those washed in the washing step S104. However, the noodles to be frozen need only be boiled in step S102. The operator can put the cooled noodles in a basket and freeze them in a freezer.
　乾燥工程Ｓ１０８は麺を乾燥させる工程である。この麺は凍結工程Ｓ１０６において凍結した麺である。乾燥工程Ｓ１０８は、例えば、解凍工程Ｓ１４０と、切断工程Ｓ１４２と、風吹付工程Ｓ１４４とを有する。解凍工程Ｓ１４０は、麺の冷凍後、その麺を解凍する工程である。解凍の方法は特に限定されない。解凍時期も特に限定されない。解凍時期は、例えば凍結から一晩が経過した後である。切断工程Ｓ１４２は、解凍された麺を切断する工程である。切断後の麺の長さは特に限定されない。風吹付工程Ｓ１４４は麺に風を吹付ける工程である。麺に吹付けられる風の温度及び風が吹付けられる時間の長さは特に限定されない。風が吹付けられることにより乾燥した麺が春雨である。 Drying step S108 is a step of drying noodles. This noodle is the noodle frozen in the freezing step S106. The drying step S108 includes, for example, a thawing step S140, a cutting step S142, and an air blowing step S144. The thawing step S140 is a step of thawing the noodle after the noodle is frozen. The method of thawing is not particularly limited. The thawing time is not particularly limited. The thawing time is, for example, after one night has passed since freezing. The cutting step S142 is a step of cutting the thawed noodles. The length of the noodle after cutting is not particularly limited. The wind blowing step S144 is a step of blowing wind on the noodles. The temperature of the wind blown on the noodles and the length of time the wind is blown are not particularly limited. Noodles dried by the wind are vermicelli.
　〈食べ方の説明〉
　本実施形態に係る春雨の食べ方は周知の春雨と同様である。したがって、ここではその詳細な説明は繰返さない。 <Description of how to eat>
The manner of eating vermicelli according to this embodiment is the same as that of well-known vermicelli. Therefore, detailed description thereof will not be repeated here.
　〈実施例の説明〉
　以下、本発明の実施例が説明される。ただし、本発明は以下の実施例に限定されない。なお、以下の説明において「部」とは、重量の単位の一種である。予め定められる任意の重量が１部となる。例えば、２ｋｇが１部と定められたら、２．５部は５ｋｇに相当する。７９．９部は１５９．８ｋｇに相当する。３ｋｇが１部と定められたら、２．５部は７．５ｋｇに相当する。７９．９部は２３９．７ｋｇに相当する。 <Description of Examples>
Examples of the present invention will be described below. However, the present invention is not limited to the following examples. In the following description, “part” is a kind of unit of weight. The predetermined arbitrary weight is 1 part. For example, if 2 kg is defined as 1 part, 2.5 parts corresponds to 5 kg. 79.9 parts corresponds to 159.8 kg. If 3 kg is defined as 1 part, 2.5 parts corresponds to 7.5 kg. 79.9 parts corresponds to 239.7 kg.
　［実施例１］
　糊化工程Ｓ１２０において、作業者は、緑豆澱粉２．５部を水７９．９部と混ぜた。緑豆澱粉２．５部が水に混ざると、作業者は、その水溶液を加熱した。これにより粘稠性のある糊化澱粉が得られた。糊化澱粉が得られると、酢酸添加工程Ｓ１２２において、作業者は、その糊化澱粉へ食酢０．１部を添加した。この実施例では、食酢として米酢が用いられた。その米酢における酢酸の濃度は４．５重量％であった。食酢が添加されると、追加工程Ｓ１２４において、作業者は、その糊化澱粉へ澱粉の残りを追加した。この澱粉は緑豆澱粉４７．５部と馬鈴薯澱粉５０部との混合物であった。従って、澱粉の総重量に対する酢酸の重量％は０．００４５重量％である。馬鈴薯澱粉にはアセチル加工が施されていた。本実施形態における「アセチル加工」とは、澱粉と酸とを混合して混合物を作り、その混合物を任意の時間放置した後、その混合物から酸を除去することを言う。糊化澱粉へ澱粉の残りが追加されると、捏ね工程Ｓ１２６において、作業者は、周知のミキサーを用いて生地を捏ねた。生地が捏ねられると、押し出し工程Ｓ１２８において、作業者は、生地をトンピョーに入れた後、このトンピョーの中から熱湯中へ生地を押し出した。熱湯中に生地が押し出されると、茹で工程Ｓ１０２において、作業者はこの麺をそのまま茹でた。茹で上がったら、水洗い工程Ｓ１０４において、作業者は麺を水洗いした。作業者は水洗いされた麺を冷却した。凍結工程Ｓ１０６において、作業者は冷却された麺を竿に掛けて冷凍庫で冷凍した。麺線の冷凍から一晩が経過したら、解凍工程Ｓ１４０において、作業者はその麺を解凍した。麺が解凍されたら、切断工程Ｓ１４２において、作業者は解凍された麺を所定長さに切断した。風吹付工程Ｓ１４４において、作業者は切断された麺に風を吹付けた。これにより、春雨が得られた。この春雨の戻し湯のｐＨは５．６０であった。この春雨を試食したところ、この春雨は澱粉臭を僅かに有していた。この春雨は酸味をまったく有していなかった。この春雨は、酸味を除く味覚について、後述する比較例１にかかる春雨との差を有していなかった。 [Example 1]
In the gelatinization step S120, the operator mixed 2.5 parts of mung bean starch with 79.9 parts of water. When 2.5 parts of mung bean starch was mixed with water, the operator heated the aqueous solution. As a result, a viscous gelatinized starch was obtained. When gelatinized starch was obtained, in the acetic acid addition step S122, the operator added 0.1 part of vinegar to the gelatinized starch. In this example, rice vinegar was used as vinegar. The concentration of acetic acid in the rice vinegar was 4.5% by weight. When vinegar was added, in the additional step S124, the operator added the remainder of the starch to the gelatinized starch. This starch was a mixture of 47.5 parts of mung bean starch and 50 parts of potato starch. Accordingly, the weight percent acetic acid relative to the total weight of starch is 0.0045 weight percent. Potato starch was acetylated. “Acetyl processing” in the present embodiment means that a starch and an acid are mixed to form a mixture, the mixture is allowed to stand for an arbitrary time, and then the acid is removed from the mixture. When the remainder of the starch was added to the gelatinized starch, in the kneading step S126, the operator kneaded the dough using a known mixer. When the dough is kneaded, in the extrusion step S128, the operator puts the dough into the tonpyo and then extrudes the dough from the tonpyo into hot water. When the dough was extruded into hot water, the worker boiled the noodles as it was in the boiling step S102. When it was boiled, in the water washing step S104, the worker washed the noodles with water. The operator cooled the washed noodles. In the freezing step S106, the worker put the cooled noodles on a straw and frozen them in a freezer. After one night had passed since the noodle strings were frozen, in the thawing step S140, the worker thawed the noodles. When the noodles are thawed, in the cutting step S142, the operator cuts the thawed noodles to a predetermined length. In the wind blowing step S144, the operator sprayed wind on the cut noodles. As a result, vermicelli was obtained. The pH of this vermicelli hot water was 5.60. When this vermicelli was sampled, the vermicelli had a slight starchy odor. This vermicelli had no acidity. This vermicelli did not have a difference from the vermicelli according to Comparative Example 1 described later in terms of taste except for acidity.
　［実施例２］
　次の２点を除けば、本実施例にかかる春雨は実施例１にかかる春雨と同様である。第１点目は、緑豆澱粉２．５部に混ぜられる水の量が７９．５部であるという点である。第２点目は、糊化澱粉へ添加される食酢の量が０．５部であるという点である。その結果、本実施例では、澱粉の総重量に対する酢酸の重量％は０．０２２５重量％である。この春雨の戻し湯のｐＨは５．５８であった。この春雨を試食したところ、この春雨は澱粉臭をほとんど有していなかった。この春雨は酸味をまったく有していなかった。この春雨は、酸味を除く味覚について、後述する比較例１にかかる春雨との差を有していなかった。 [Example 2]
Except for the following two points, the vermicelli according to the present example is the same as that according to the first example. The first point is that the amount of water mixed with 2.5 parts of mung bean starch is 79.5 parts. The second point is that the amount of vinegar added to the gelatinized starch is 0.5 parts. As a result, in this example, the weight percent of acetic acid with respect to the total weight of starch is 0.0225 weight percent. The pH of this vermicelli hot water was 5.58. When this vermicelli was sampled, the vermicelli had almost no starchy odor. This vermicelli had no acidity. This vermicelli did not have a difference from the vermicelli according to Comparative Example 1 described later in terms of taste except for acidity.
　［実施例３］
　次の２点を除けば、本実施例にかかる春雨は実施例１にかかる春雨と同様である。第１点目は、緑豆澱粉２．５部に混ぜられる水の量が７９．０部であるという点である。第２点目は、糊化澱粉へ添加される食酢の量が１．０部であるという点である。その結果、本実施例では、澱粉の総重量に対する酢酸の重量％は０．０４５重量％である。この春雨の戻し湯のｐＨは５．２０であった。この春雨を試食したところ、この春雨は澱粉臭をまったく有していなかった。この春雨は酸味をまったく有していなかった。この春雨は、酸味を除く味覚について、後述する比較例１にかかる春雨との差を有していなかった。 [Example 3]
Except for the following two points, the vermicelli according to the present example is the same as that according to the first example. The first point is that the amount of water mixed in 2.5 parts of mung bean starch is 79.0 parts. The second point is that the amount of vinegar added to the gelatinized starch is 1.0 part. As a result, in this example, the weight percent of acetic acid with respect to the total weight of starch is 0.045 weight percent. The pH of this vermicelli hot water was 5.20. This vermicelli was sampled and found to have no starchy odor. This vermicelli had no acidity. This vermicelli did not have a difference from the vermicelli according to Comparative Example 1 described later in terms of taste except for acidity.
　［実施例４］
　次の２点を除けば、本実施例にかかる春雨は実施例１にかかる春雨と同様である。第１点目は、緑豆澱粉２．５部に混ぜられる水の量が７８．０部であるという点である。第２点目は、糊化澱粉へ添加される食酢の量が２．０部であるという点である。その結果、本実施例では、澱粉の総重量に対する酢酸の重量％は０．０９０重量％である。この春雨の戻し湯のｐＨは４．８９であった。この春雨を試食したところ、この春雨は澱粉臭をまったく有していなかった。この春雨は酸味をまったく有していなかった。この春雨は、酸味を除く味覚について、後述する比較例１にかかる春雨と僅かに異なっていた。 [Example 4]
Except for the following two points, the vermicelli according to the present example is the same as that according to the first example. The first point is that the amount of water mixed with 2.5 parts of mung bean starch is 78.0 parts. The second point is that the amount of vinegar added to the gelatinized starch is 2.0 parts. As a result, in this example, the weight percent of acetic acid with respect to the total weight of starch is 0.090 weight percent. The pH of this vermicelli hot water was 4.89. This vermicelli was sampled and found to have no starchy odor. This vermicelli had no acidity. This vermicelli was slightly different from vermicelli according to Comparative Example 1 described later in terms of taste except for acidity.
　［実施例５］
　次の２点を除けば、本実施例にかかる春雨は実施例１にかかる春雨と同様である。第１点目は、緑豆澱粉２．５部に混ぜられる水の量が７７．０部であるという点である。第２点目は、糊化澱粉へ添加される食酢の量が３．０部であるという点である。その結果、本実施例では、澱粉の総重量に対する酢酸の重量％は０．１３５重量％である。この春雨の戻し湯のｐＨは４．６９であった。この春雨を試食したところ、この春雨は澱粉臭をまったく有していなかった。この春雨は酸味を僅かに有していた。この春雨は、味覚のうち「こく」が後述する比較例１にかかる春雨より僅かに劣っていた。なお、本発明の説明において、「こく」とは、味覚のうち「うまみ」の強さを意味する。 [Example 5]
Except for the following two points, the vermicelli according to the present example is the same as that according to the first example. The first point is that the amount of water mixed with 2.5 parts of mung bean starch is 77.0 parts. The second point is that the amount of vinegar added to the gelatinized starch is 3.0 parts. As a result, in this example, the weight percent of acetic acid with respect to the total weight of starch is 0.135 weight percent. The pH of this vermicelli hot water was 4.69. This vermicelli was sampled and found to have no starchy odor. This vermicelli had a slight acidity. This vermicelli was slightly inferior to the vermicelli according to Comparative Example 1 described later. In the description of the present invention, “koku” means the strength of “umami” in the taste.
　［実施例６］
　糊化澱粉と混合される澱粉が緑豆澱粉７．５部と馬鈴薯澱粉９０部との混合物であったことを除けば、本実施例にかかる春雨は実施例１にかかる春雨と同様である。この春雨の戻し湯のｐＨは５．５３であった。この春雨を試食したところ、この春雨は澱粉臭を僅かに有していた。この春雨は酸味をまったく有していなかった。この春雨は、酸味を除く味覚について、後述する比較例４にかかる春雨との差を有していなかった。 [Example 6]
The vermicelli according to this example is the same as the vermicelli according to Example 1 except that the starch mixed with the gelatinized starch was a mixture of 7.5 parts of mung bean starch and 90 parts of potato starch. The pH of this vermicelli hot water was 5.53. When this vermicelli was sampled, the vermicelli had a slight starchy odor. This vermicelli had no acidity. This vermicelli did not have a difference from the vermicelli according to Comparative Example 4 described later in terms of taste except for acidity.
　［実施例７］
　次の３点を除けば、本実施例にかかる春雨は実施例１にかかる春雨と同様である。第１点目は、緑豆澱粉２．５部に混ぜられる水の量が７９．５部であるという点である。第２点目は、糊化澱粉へ添加される食酢の量が０．５部であるという点である。その結果、本実施例では、澱粉の総重量に対する酢酸の重量％は０．０２２５重量％である。第３点目は、糊化澱粉と混合される澱粉が緑豆澱粉７．５部と馬鈴薯澱粉９０部との混合物という点である。この春雨の戻し湯のｐＨは５．１３であった。この春雨を試食したところ、この春雨は澱粉臭をほとんど有していなかった。この春雨は酸味をまったく有していなかった。この春雨は、酸味を除く味覚について、後述する比較例４にかかる春雨との差を有していなかった。 [Example 7]
Except for the following three points, the vermicelli according to the present example is the same as that according to the first example. The first point is that the amount of water mixed with 2.5 parts of mung bean starch is 79.5 parts. The second point is that the amount of vinegar added to the gelatinized starch is 0.5 parts. As a result, in this example, the weight percent of acetic acid with respect to the total weight of starch is 0.0225 weight percent. The third point is that the starch mixed with the gelatinized starch is a mixture of 7.5 parts of mung bean starch and 90 parts of potato starch. The pH of this vermicelli hot water was 5.13. When this vermicelli was sampled, the vermicelli had almost no starchy odor. This vermicelli had no acidity. This vermicelli did not have a difference from the vermicelli according to Comparative Example 4 described later in terms of taste except for acidity.
　［実施例８］
　次の３点を除けば、本実施例にかかる春雨は実施例１にかかる春雨と同様である。第１点目は、緑豆澱粉２．５部に混ぜられる水の量が７９．０部であるという点である。第２点目は、糊化澱粉へ添加される食酢の量が１．０部であるという点である。その結果、本実施例では、澱粉の総重量に対する酢酸の重量％は０．０４５重量％である。第３点目は、糊化澱粉と混合される澱粉が緑豆澱粉７．５部と馬鈴薯澱粉９０部との混合物という点である。この春雨の戻し湯のｐＨは５．０８であった。この春雨を試食したところ、この春雨は澱粉臭をまったく有していなかった。この春雨は酸味をまったく有していなかった。この春雨は、酸味を除く味覚について、後述する比較例４にかかる春雨との差を有していなかった。 [Example 8]
Except for the following three points, the vermicelli according to the present example is the same as that according to the first example. The first point is that the amount of water mixed in 2.5 parts of mung bean starch is 79.0 parts. The second point is that the amount of vinegar added to the gelatinized starch is 1.0 part. As a result, in this example, the weight percent of acetic acid with respect to the total weight of starch is 0.045 weight percent. The third point is that the starch mixed with the gelatinized starch is a mixture of 7.5 parts of mung bean starch and 90 parts of potato starch. The pH of this vermicelli hot water was 5.08. This vermicelli was sampled and found to have no starchy odor. This vermicelli had no acidity. This vermicelli did not have a difference from the vermicelli according to Comparative Example 4 described later in terms of taste except for acidity.
　［実施例９］
　次の３点を除けば、本実施例にかかる春雨は実施例１にかかる春雨と同様である。第１点目は、緑豆澱粉２．５部に混ぜられる水の量が７８．０部であるという点である。第２点目は、糊化澱粉へ添加される食酢の量が２．０部であるという点である。その結果、本実施例では、澱粉の総重量に対する酢酸の重量％は０．０９０重量％である。第３点目は、糊化澱粉と混合される澱粉が緑豆澱粉７．５部と馬鈴薯澱粉９０部との混合物という点である。この春雨の戻し湯のｐＨは４．７３であった。この春雨を試食したところ、この春雨は澱粉臭をまったく有していなかった。この春雨は酸味をほとんど有していなかった。この春雨は、酸味を除く味覚について、後述する比較例４にかかる春雨と僅かに異なっていた。 [Example 9]
Except for the following three points, the vermicelli according to the present example is the same as that according to the first example. The first point is that the amount of water mixed with 2.5 parts of mung bean starch is 78.0 parts. The second point is that the amount of vinegar added to the gelatinized starch is 2.0 parts. As a result, in this example, the weight percent of acetic acid with respect to the total weight of starch is 0.090 weight percent. The third point is that the starch mixed with the gelatinized starch is a mixture of 7.5 parts of mung bean starch and 90 parts of potato starch. The pH of this vermicelli hot water was 4.73. This vermicelli was sampled and found to have no starchy odor. This vermicelli had little acidity. This vermicelli was slightly different from vermicelli according to Comparative Example 4 described later in terms of the taste excluding acidity.
［実施例１０］
　次の３点を除けば、本実施例にかかる春雨は実施例１にかかる春雨と同様である。第１点目は、緑豆澱粉２．５部に混ぜられる水の量が７７．０部であるという点である。第２点目は、糊化澱粉へ添加される食酢の量が３．０部であるという点である。その結果、本実施例では、澱粉の総重量に対する酢酸の重量％は０．１３５重量％である。第３点目は、糊化澱粉と混合される澱粉が緑豆澱粉７．５部と馬鈴薯澱粉９０部との混合物という点である。この春雨の戻し湯のｐＨは４．６５であった。この春雨を試食したところ、この春雨は澱粉臭をまったく有していなかった。この春雨は酸味を僅かに有していた。この春雨は、味覚のうち「こく」が後述する比較例４にかかる春雨より僅かに劣っていた。 [Example 10]
Except for the following three points, the vermicelli according to the present example is the same as that according to the first example. The first point is that the amount of water mixed with 2.5 parts of mung bean starch is 77.0 parts. The second point is that the amount of vinegar added to the gelatinized starch is 3.0 parts. As a result, in this example, the weight percent of acetic acid with respect to the total weight of starch is 0.135 weight percent. The third point is that the starch mixed with the gelatinized starch is a mixture of 7.5 parts of mung bean starch and 90 parts of potato starch. The pH of this vermicelli hot water was 4.65. This vermicelli was sampled and found to have no starchy odor. This vermicelli had a slight acidity. This vermicelli was slightly inferior to the vermicelli according to Comparative Example 4 described later.
　［実施例１１］
　次の４点を除けば、本実施例にかかる春雨は実施例１にかかる春雨と同様である。第１点目は、緑豆澱粉２．５部に混ぜられる水の量が７９．０部であるという点である。第２点目は、糊化澱粉へ添加される食酢の量が１．０部であるという点である。その結果、本実施例では、澱粉の総重量に対する酢酸の重量％は０．０４５重量％である。第３点目は、糊化澱粉と混合される澱粉が緑豆澱粉７．５部と馬鈴薯澱粉９０部との混合物という点である。第４点目は、馬鈴薯澱粉にアセチル加工が施されていなかったことである。この春雨の戻し湯のｐＨは５．４３であった。この春雨を試食したところ、この春雨は澱粉臭をまったく有していなかった。この春雨は酸味をまったく有していなかった。この春雨は、酸味を除く味覚について、後述する比較例４にかかる春雨との差を有していなかった。 [Example 11]
Except for the following four points, the vermicelli according to the present example is the same as that according to the first example. The first point is that the amount of water mixed in 2.5 parts of mung bean starch is 79.0 parts. The second point is that the amount of vinegar added to the gelatinized starch is 1.0 part. As a result, in this example, the weight percent of acetic acid with respect to the total weight of starch is 0.045 weight percent. The third point is that the starch mixed with the gelatinized starch is a mixture of 7.5 parts of mung bean starch and 90 parts of potato starch. The fourth point is that potato starch was not subjected to acetyl processing. The pH of this vermicelli hot water was 5.43. This vermicelli was sampled and found to have no starchy odor. This vermicelli had no acidity. This vermicelli did not have a difference from the vermicelli according to Comparative Example 4 described later in terms of taste except for acidity.
　［実施例１２］
　次の４点を除けば、本実施例にかかる春雨は実施例１にかかる春雨と同様である。第１点目は、緑豆澱粉２．５部に混ぜられる水の量が７８．０部であるという点である。第２点目は、糊化澱粉へ添加される食酢の量が２．０部であるという点である。その結果、本実施例では、澱粉の総重量に対する酢酸の重量％は０．０９０重量％である。第３点目は、糊化澱粉と混合される澱粉が緑豆澱粉７．５部と馬鈴薯澱粉９０部との混合物という点である。第４点目は、馬鈴薯澱粉にアセチル加工が施されていなかったことである。この春雨の戻し湯のｐＨは５．２４であった。この春雨を試食したところ、この春雨は澱粉臭をまったく有していなかった。この春雨は酸味をまったく有していなかった。この春雨は、酸味を除く味覚について、後述する比較例４にかかる春雨と僅かに異なっていた。 [Example 12]
Except for the following four points, the vermicelli according to the present example is the same as that according to the first example. The first point is that the amount of water mixed with 2.5 parts of mung bean starch is 78.0 parts. The second point is that the amount of vinegar added to the gelatinized starch is 2.0 parts. As a result, in this example, the weight percent of acetic acid with respect to the total weight of starch is 0.090 weight percent. The third point is that the starch mixed with the gelatinized starch is a mixture of 7.5 parts of mung bean starch and 90 parts of potato starch. The fourth point is that potato starch was not subjected to acetyl processing. The pH of this vermicelli hot water was 5.24. This vermicelli was sampled and found to have no starchy odor. This vermicelli had no acidity. This vermicelli was slightly different from vermicelli according to Comparative Example 4 described later in terms of the taste excluding acidity.
　［実施例１３］
　次の３点を除けば、本実施例にかかる春雨は実施例１にかかる春雨と同様である。第１点目は、緑豆澱粉２．５部に混ぜられる水の量が７９．０部であるという点である。第２点目は、食酢の代わりに酢酸水溶液が糊化澱粉へ添加される点である。その酢酸水溶液における酢酸の濃度は４．５重量％である。第３点目は、糊化澱粉へ添加される酢酸水溶液の量が１．０部であるという点である。その結果、本実施例では、澱粉の総重量に対する酢酸の重量％は０．０４５重量％である。この春雨の戻し湯のｐＨは５．２８であった。この春雨を試食したところ、この春雨は澱粉臭をまったく有していなかった。この春雨は酸味をまったく有していなかった。この春雨は、酸味を除く味覚について、後述する比較例１にかかる春雨との差を有していなかった。 [Example 13]
Except for the following three points, the vermicelli according to the present example is the same as that according to the first example. The first point is that the amount of water mixed in 2.5 parts of mung bean starch is 79.0 parts. The second point is that an aqueous acetic acid solution is added to gelatinized starch instead of vinegar. The concentration of acetic acid in the aqueous acetic acid solution is 4.5% by weight. The third point is that the amount of acetic acid aqueous solution added to the gelatinized starch is 1.0 part. As a result, in this example, the weight percent of acetic acid with respect to the total weight of starch is 0.045 weight percent. The pH of this vermicelli hot water was 5.28. This vermicelli was sampled and found to have no starchy odor. This vermicelli had no acidity. This vermicelli did not have a difference from the vermicelli according to Comparative Example 1 described later in terms of taste except for acidity.
　［比較例１］
　次の２点を除けば、本実施例にかかる春雨は実施例１にかかる春雨と同様である。第１点目は、糊化澱粉へ食酢も酢酸水溶液も添加されなかった点である。第２点目は、緑豆澱粉２．５部に混ぜられる水の量が８０．０部であるという点である。この春雨の戻し湯のｐＨは５．６４であった。この春雨を試食したところ、この春雨は澱粉臭を有していた。この春雨は酸味をまったく有していなかった。 [Comparative Example 1]
Except for the following two points, the vermicelli according to the present example is the same as that according to the first example. The first point is that neither vinegar nor aqueous acetic acid solution was added to the gelatinized starch. The second point is that the amount of water mixed with 2.5 parts of mung bean starch is 80.0 parts. The pH of this vermicelli hot water was 5.64. When this vermicelli was sampled, the vermicelli had a starchy odor. This vermicelli had no acidity.
　［比較例２］
　次の２点を除けば、本実施例にかかる春雨は実施例１にかかる春雨と同様である。第１点目は、緑豆澱粉２．５部に混ぜられる水の量が７５．０部であるという点である。第２点目は、糊化澱粉へ添加される食酢の量が５．０部であるという点である。その結果、本実施例では、澱粉の総重量に対する酢酸の重量％は０．２２５重量％である。この春雨の戻し湯のｐＨは４．４６であった。この春雨を試食したところ、この春雨は澱粉臭をまったく有していなかった。この春雨は酸味を有していた。この春雨は、酸味を除く味覚について、この春雨を試食した者が「まったり」という印象を持たない点において、比較例１にかかる春雨と異なっていた。なお、本発明の説明において、「まったり」とは、味がゆっくりと強まる様子を意味する。 [Comparative Example 2]
Except for the following two points, the vermicelli according to the present example is the same as that according to the first example. The first point is that the amount of water mixed with 2.5 parts of mung bean starch is 75.0 parts. The second point is that the amount of vinegar added to the gelatinized starch is 5.0 parts. As a result, in this example, the weight percent of acetic acid is 0.225 weight percent with respect to the total weight of starch. The pH of this vermicelli hot water was 4.46. This vermicelli was sampled and found to have no starchy odor. This vermicelli had a sour taste. This vermicelli was different from the vermicelli according to Comparative Example 1 in that the taste of the vermicelli except for acidity did not give the impression that the person who sampled the vermicelli had a “marvel”. In the description of the present invention, “maritime” means that the taste slowly increases.
　［比較例３］
　次の３点を除けば、本実施例にかかる春雨は実施例１にかかる春雨と同様である。第１点目は、糊化澱粉へ食酢も酢酸水溶液も添加されなかった点である。第２点目は、緑豆澱粉２．５部に混ぜられる水の量が８０．０部であるという点である。第３点目は、糊化澱粉と混合される澱粉が緑豆澱粉２７．５部と馬鈴薯澱粉７０部との混合物であったことである。この春雨の戻し湯のｐＨは５．６８であった。この春雨を試食したところ、この春雨は澱粉臭を有していた。この春雨は酸味をまったく有していなかった。この春雨は、酸味を除く味覚について、後述する比較例４にかかる春雨との差を有していなかった。 [Comparative Example 3]
Except for the following three points, the vermicelli according to the present example is the same as that according to the first example. The first point is that neither vinegar nor aqueous acetic acid solution was added to the gelatinized starch. The second point is that the amount of water mixed with 2.5 parts of mung bean starch is 80.0 parts. The third point is that the starch mixed with the gelatinized starch was a mixture of 27.5 parts of mung bean starch and 70 parts of potato starch. The pH of this vermicelli hot water was 5.68. When this vermicelli was sampled, the vermicelli had a starchy odor. This vermicelli had no acidity. This vermicelli did not have a difference from the vermicelli according to Comparative Example 4 described later in terms of taste except for acidity.
　［比較例４］
　次の３点を除けば、本実施例にかかる春雨は実施例１にかかる春雨と同様である。第１点目は、糊化澱粉へ食酢も酢酸水溶液も添加されなかった点である。第２点目は、緑豆澱粉２．５部に混ぜられる水の量が８０．０部であるという点である。第３点目は、糊化澱粉と混合される澱粉が緑豆澱粉７．５部と馬鈴薯澱粉９０部との混合物であったことである。この春雨の戻し湯のｐＨは５．５９であった。この春雨を試食したところ、この春雨は澱粉臭を有していた。この春雨は酸味をまったく有していなかった。 [Comparative Example 4]
Except for the following three points, the vermicelli according to the present example is the same as that according to the first example. The first point is that neither vinegar nor aqueous acetic acid solution was added to the gelatinized starch. The second point is that the amount of water mixed with 2.5 parts of mung bean starch is 80.0 parts. The third point is that the starch mixed with the gelatinized starch was a mixture of 7.5 parts of mung bean starch and 90 parts of potato starch. The pH of this vermicelli hot water was 5.59. When this vermicelli was sampled, the vermicelli had a starchy odor. This vermicelli had no acidity.
　〈効果の説明〉
　図２は、上述した実施例及び比較例における、戻し湯のｐＨと澱粉臭の評価結果と酸味の評価結果とを示す。図２は、比較例１もしくは比較例４と比較した場合の、上述した実施例にかかる春雨の味の差異も示す。図２のうち、「澱粉臭」欄における「０」は春雨が澱粉臭を有することを意味する。「澱粉臭」欄における「１」は春雨が僅かな澱粉臭を有することを意味する。「澱粉臭」欄における「２」は春雨がほとんど澱粉臭を有していないことを意味する。「澱粉臭」欄における「３」は春雨が澱粉臭をまったく有していないことを意味する。図２のうち、「酸味」欄における「０」は春雨が酸味を有することを意味する。「酸味」欄における「１」は春雨が僅かな酸味を有することを意味する。「酸味」欄における「２」は春雨がほとんど酸味を有していないことを意味する。「酸味」欄における「３」は春雨が酸味をまったく有していないことを意味する。 <Description of effects>
FIG. 2 shows the evaluation results of the pH of the hot water, the starch odor, and the sourness in the examples and comparative examples described above. FIG. 2 also shows the difference in the taste of vermicelli according to the above-described example when compared with Comparative Example 1 or Comparative Example 4. In FIG. 2, “0” in the “starch odor” column means that vermicelli has a starch odor. “1” in the “starch odor” column means that vermicelli has a slight starch odor. “2” in the “starch odor” column means that vermicelli has almost no starch odor. “3” in the “starch odor” column means that vermicelli has no starch odor. In FIG. 2, “0” in the “acidity” column means that vermicelli has acidity. “1” in the “acidity” column means that vermicelli has a slight acidity. “2” in the “acidity” column means that vermicelli has almost no acidity. “3” in the “acidity” column means that vermicelli has no acidity.
　図２によれば、戻し湯のｐＨが５．６０以下になると春雨の澱粉臭は急激に減少する。上述した実施例のうち、戻し湯のｐＨが５．６０以下になるのは、澱粉の総重量に対する酢酸の重量％が０．００４５重量％以上の場合である。概ね、戻し湯のｐＨが５．４３以下になると春雨は澱粉臭をほとんど有さなくなる。上述した実施例のうち、戻し湯のｐＨが５．４３以下になるのは、澱粉の総重量に対する酢酸の重量％が０．０４５重量％以上の場合である。 2. According to FIG. 2, when the pH of the hot water becomes 5.60 or less, the starch odor of vermicelli drastically decreases. Among the examples described above, the pH of the return hot water is 5.60 or less when the weight percent of acetic acid is 0.0045 weight percent or more with respect to the total weight of starch. In general, vermicelli has almost no starchy odor when the pH of the hot water falls below 5.43. Among the above-mentioned examples, the pH of the hot water is 5.43 or less when the weight percent of acetic acid is 0.045 weight percent or more with respect to the total weight of starch.
　実施例１ないし実施例５と実施例１３とのうち、戻し湯のｐＨが５．４３以下となる実施例においては、春雨が澱粉臭を有することはなくなる。実施例１ないし実施例５と実施例１３とは、春雨に馬鈴薯澱粉が５０部添加された実施例である。すなわち、緑豆澱粉が５０重量％以上１００重量％未満添加され、かつ、馬鈴薯澱粉が０重量％を超え５０重量％未満添加された実施例は、酢酸の添加による澱粉臭の除去効果が安定して表れる。 Among Examples 1 to 5 and Example 13, in examples where the pH of the hot water is 5.43 or less, vermicelli does not have a starchy odor. Examples 1 to 5 and Example 13 are examples in which 50 parts of potato starch was added to vermicelli. That is, in the example in which mung bean starch was added in an amount of 50 wt% or more and less than 100 wt%, and potato starch was added in an amount of more than 0 wt% and less than 50 wt%, the effect of removing starch odor by adding acetic acid is stable. appear.
　図２によれば、戻し湯のｐＨが４．４６を超えると春雨が有する酸味は急激に少なくなる。上述した実施例のうち、戻し湯のｐＨが４．４６を超えるのは、澱粉の総重量に対する酢酸の重量％が０．２２５％未満の場合である。戻し湯のｐＨが４．８９以上になると春雨は酸味をまったく有さなくなる。また、図２によれば、戻し湯のｐＨが４．８９以下の春雨の味は酢酸が添加されていない春雨と異なる。上述した実施例のうち、戻し湯のｐＨが４．８９以上になるのは、澱粉の総重量に対する酢酸の重量％が０．０９０重量％以下の場合である。 According to FIG. 2, when the pH of the hot water exceeds 4.46, the sourness of vermicelli drastically decreases. Among the examples described above, the pH of the hot water exceeds 4.46 when the weight percent of acetic acid relative to the total weight of starch is less than 0.225%. When the pH of the hot water reaches 4.89 or higher, vermicelli no longer has acidity. Moreover, according to FIG. 2, the taste of vermicelli with the pH of hot water being 4.89 or less is different from vermicelli without acetic acid added. Among the examples described above, the pH of the return hot water is 4.89 or more when the weight percent of acetic acid with respect to the total weight of starch is 0.090 weight percent or less.
　今回開示された実施形態はすべての点で例示である。本発明の範囲は上述した実施形態に基づいて制限されるものではなく、本発明の趣旨を逸脱しない範囲で種々の設計変更をしてもよいのはもちろんである。 The embodiment disclosed this time is illustrative in all respects. The scope of the present invention is not limited based on the above-described embodiment, and various design changes may be made without departing from the spirit of the present invention.

Claims (7)

  1. 　澱粉を含む春雨において、
    　前記春雨が前記澱粉に加え酢酸を含み、
    　前記春雨の戻し湯のｐＨが４．４６を超え５．６０以下であることを特徴とする春雨。     In vermicelli containing starch,
    The vermicelli contains acetic acid in addition to the starch,
    The vermicelli rain, wherein the vermicelli hot water has a pH of more than 4.46 and not more than 5.60.
  2. 　前記春雨の戻し湯のｐＨが５．４３以下であることを特徴とする請求項１に記載の春雨。 The vermicelli according to claim 1, wherein the vermicelli hot water has a pH of 5.43 or less.
  3. 　前記澱粉は、
    　前記澱粉の総重量に対する重量％が５０重量％以上１００重量％未満である緑豆澱粉と、
    　前記澱粉の総重量に対する重量％が０重量％を超え５０重量％未満である馬鈴薯澱粉とを含むことを特徴とする請求項１に記載の春雨。     The starch is
    Mung bean starch having a weight percent of 50% by weight to less than 100% by weight based on the total weight of the starch,
    2. The vermicelli according to claim 1, comprising potato starch having a weight percentage of more than 0 wt% and less than 50 wt% based on the total weight of the starch.
  4. 　前記澱粉が、緑豆澱粉、馬鈴薯澱粉、トウロモコシ澱粉、小麦澱粉、米澱粉、ソラマメ澱粉、小豆澱粉、サツマイモ澱粉、タピオカ澱粉、及び、エンドウ澱粉のうち少なくとも一種類を含むことを特徴とする請求項１に記載の春雨。 The starch comprises at least one of mung bean starch, potato starch, corn starch, wheat starch, rice starch, broad bean starch, red bean starch, sweet potato starch, tapioca starch, and pea starch. Vermicelli as described in.
  5. 　前記春雨の戻し湯のｐＨが４．８９以上であることを特徴とする請求項１に記載の春雨。 The vermicelli according to claim 1, wherein the vermicelli hot water has a pH of 4.89 or more.
  6. 　前記澱粉の総重量に対する前記酢酸の重量％が０．００４５重量％以上０．２２５重量％未満であることを特徴とする請求項１に記載の春雨。 The vermicelli according to claim 1, wherein the acetic acid has a weight percent of 0.0045 wt% or more and less than 0.225 wt% based on the total weight of the starch.
  7. 　澱粉と水とを含む生地から麺を形成する麺形成工程と、
    　前記麺を茹でる茹で工程と、
    　前記麺茹で工程において茹でられた前記麺を乾燥させる乾燥工程とを備える春雨の製造方法であって、
    　前記麺形成工程が、
    　前記乾燥工程によって乾燥させられた前記麺の戻し湯のｐＨが５．６０以下となる量の酢酸を前記生地へ添加する酢酸添加工程と、
    　孔の開いた容器から前記孔を介して前記生地を押し出す押し出し工程とを有することを特徴とする春雨の製造方法。     A noodle forming step of forming noodles from the dough containing starch and water;
    Boiling the noodles,
    A method for producing vermicelli comprising a drying step of drying the noodles boiled in the step with the noodle bowl,
    The noodle forming step
    An acetic acid addition step of adding acetic acid in an amount such that the pH of the hot water of the noodle dried by the drying step is 5.60 or less;
    A method for producing vermicelli, comprising an extruding step of extruding the dough from a container having a hole through the hole.
PCT/JP2012/081818 2012-12-07 2012-12-07 Starch noodle WO2014087542A1 (en)

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JPS5396341A (en) * 1977-01-31 1978-08-23 Nakano Suten Kk Production of noodles
JPH06141801A (en) * 1992-03-26 1994-05-24 Oriente Shokai:Kk Preparation of boiled chinese noodle
WO2006054374A1 (en) * 2004-11-19 2006-05-26 Acecook Co., Ltd. Instant bean-starch vermicelli and process for producing the same
JP2007295851A (en) * 2006-04-28 2007-11-15 Morii Shokuhin Kk Falling-type method for producing harusame
JP2009189285A (en) * 2008-02-14 2009-08-27 Ezaki Glico Co Ltd Instant gelatin noodle, and method of producing the same

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Publication number Priority date Publication date Assignee Title
JPS5396341A (en) * 1977-01-31 1978-08-23 Nakano Suten Kk Production of noodles
JPH06141801A (en) * 1992-03-26 1994-05-24 Oriente Shokai:Kk Preparation of boiled chinese noodle
WO2006054374A1 (en) * 2004-11-19 2006-05-26 Acecook Co., Ltd. Instant bean-starch vermicelli and process for producing the same
JP2007295851A (en) * 2006-04-28 2007-11-15 Morii Shokuhin Kk Falling-type method for producing harusame
JP2009189285A (en) * 2008-02-14 2009-08-27 Ezaki Glico Co Ltd Instant gelatin noodle, and method of producing the same

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